Set the sous vide cooker to heat the water bath to 85ºC/185ºF.Wash, peel and cut pumpkin into small cubes. Place in a food-safe vacuum bag and seal. Submerge and cook in heated bath for 50-60 minutes.
Standard puree:Remove pumpkin from water bath, snip a corner of the bag and drain liquids into a cup. Use a blender, food processor or immersion blender to puree.
Smoked Version:Remove pumpkin from water bath, snip a corner of the bag and drain liquids into a cup. Add the smoking chips to the smoker and fit the tip of the tube into the snipped corner of the bag. Secure with a bulldog clip and smoke for 1-3 minutes. Seal the bag and allow to infuse, then blend until smooth.
Save for later version:When ready, remove cooked pumpkin from water bath. Leave the pumpkin in the bag and shock in an ice bath for about 15-20 minutes. Then refrigerate for up to 2 two days, or freeze up to two months.